Decadent Red Velvet Cake Pops with Cream Cheese Filling
Create stunning red velvet cake pops with a fudgy center and a smooth white chocolate shell. Follow our expert tips for the perfect texture and a crack-free finish.
Ingredients
- 1 prepared 9x13 inch red velvet cake cooled
- 1/2 cup cream cheese frosting more or less as needed
- 24 oz white candy melts or white chocolate bark
- 2 tsp vegetable shortening or coconut oil to thin chocolate
- 36 lollipop sticks
- Assorted sprinkles or red cake crumbs for decoration
Instructions
- Crumble the cooled red velvet cake into fine crumbs in a large bowl.
- Mix in frosting one tablespoon at a time until the cake forms a pliable dough.
- Roll into 1.5-inch balls and place on a parchment-lined tray.
- Refrigerate for 2 hours or freeze for 20 minutes until firm.
- Melt 1/4 cup of white chocolate; dip a stick tip in chocolate and insert halfway into each ball.
- Chill for 10 minutes to set the sticks.
- Melt the remaining chocolate with shortening in a deep cup until smooth.
- Dip each pop vertically into the chocolate, tap off excess, and add sprinkles.
- Place in a foam block and allow to set completely before serving.